Easy Vanilla Bean Buttercream

Since posting my last couple of cakes (see Tinkerbell and Super Mario Brothers), I have received a number of comments and emails from readers asking what types of recipes, fillings and frostings I use for the cakes. It really all depends on what the person asks for, so I thought I would start by sharing one of the most raved-about fillings I use. This is the standard vanilla buttercream I use when someone requests a simple buttercream filling for a cake, and it always gets insanely rave reviews. It couldn’t be easier to make – it takes less than 10 minutes – and is absolutely delicious. Not only is it great as a filling, but if you need a frosting for cupcakes, this is perfect for both vanilla and chocolate cupcakes. Buttery, sweet, light and fluffy – everything the best buttercream should be (and maybe more).

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I really love using a vanilla bean in this recipe not only because of the intense vanilla flavor that it imparts, but also because of the flecks of bean that dance through the frosting. It’s one of the reasons I love making homemade vanilla bean ice cream as well. However, I know that vanilla beans can be expensive and so if you opt not to use the vanilla bean called for in the recipe, you will want to increase the amount of vanilla extract to 1 Tablespoon. You can make this and refrigerate it for up to two weeks. When you are ready to use it, allow it to come to room temperature and then re-whip it in your stand mixer to lighten it up.

Now run off and whip up something to slather this on. Or just make a batch and eat it with a spoon. I allow, and I won’t tell.

Easy Vanilla Bean Buttercream

Ingredients:

2½ sticks unsalted butter, softened

1 vanilla bean, halved lengthwise

2½ cups confectioners' sugar (10 ounces)

Pinch salt

1 teaspoon vanilla extract

2 Tablespoons heavy cream

Directions:

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

2. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

I have kept buttercream out at room temp for a couple of hours but I have never for an extended period of time like overnight. buttercream holds up okay as long as its not too hot. I wouldn’t keep it out if the room’s temp is above 72. I put it in the fridge and then when its close to serving time, I let it sit out for about 20 – 30 minutes to let it soften up again.

Yes, my question too, what a pretty look! I am also interested in moist cake recipes. I often find that homemade cake recipes tend to be dense and some what dry. I myself like a moister cake but one that can also stand up to a good frosting.

I love anything vanilla – and in fact, the first thing I was going to do after checking my google reader this morning was to look up a vanilla bean buttercream for some cupcakes I’m making this weekend. Looks like I won’t have to go searching (though you’re blog is one that I start at so I wouldn’t have looked long anyway!!) Thanks!

Vanilla beans are the ultimate when used in baking. I use Pure Vanilla Bean Paste instead of pods and I don’t ever worry again about dried out pods! This happened to me the first time I used pods and was very disappointed.

Vanilla Paste (Nielsen-Massey Vanilla-Madagascar Bourbon can be purchased at William Sonoma.

Probably you are not going to see this because your comment was 3 years ago, but I’m curious how much paste you use for the equivalent of the bean? The bean yields about 1/4 tsp if that, so is it equivalent? Or do you use more?

Thanks so much for this fab recipe. I’m always on the lookout for icing which isn’t too cloyingly sweet. The addition of proper vanilla [pity it’s so pricey] will make this a special treat. I’m planning to make a cake for the Easter Weekend and will definitely use this icing.

You made my day!!! I was just searching for a Vanilla frosting for the cutest mini cupcakes I just made and here was your recipe in my inbox! Thank you, this looks delicious and I can’t wait to make it tonight!

I tried this recipe to top off a chocolate guiness cupcake recipe I found. The result = stellar. The buttercream is creamy and light, perfectly sweet. The real vanilla bean gives a really fresh taste. I am a big fan!

This was a creamy, dreamy creation! I omitted the vanilla extract & pod and just used vanilla bean paste to taste. (my new favorite ingredient!) I have a sea salt grider that I used and the results were heavenly! Not sickeningly sweet like most buttercreams – I think the cream has a lot to do with that. This is my forever go to recipe. Even my husband and teenaged boys loved it!I made a densed up version of a coffetti box cake and did a slight raspberry poke cake treatment on it with this buttercream. It was awesome…

I have been experimenting with different buttercream recipes, and this is the first one that hasn’t come out thin. It’s so light and fluffy! I substituted lemon zest for the vanilla bean and it made a wonderful lemon buttercream.

I can’t wait to try this recipe! Made the mocha cupcakes with espresso buttercream and LOVED it!!!! I’ve been looking for a buttercream frosting recipe, and many I’ve found call for 8 cups of sugar to 1 cup of butter, which comes out way too sweet… I thought it was crazy to use that much sugar, especially since the name is BUTTERCREAM…

I’ve never been a big fan of buttercream, but I’m happy to say that this recipe is the exception! Seriously! Light, fluffy, and not to sweet – it is perfect and it will now be my go-to recipe for vanilla icing. :)

I just have to say, 2 1/2 sticks of butter is not a measurement. There are 1/2 C sticks of butter, 1 C sticks, and the ones I get at Costco are 2 C.

On an other note, I am looking forward to making this recipe. I just made a vanilla bean cake and the batter was so light and fluffy. They just came out of the oven and all they are missing is this wonderful buttercream recipe.

So I tried this frosting recipe tonight and it needs a little tweaking. It was quite tasty but a little on the soft side. I thought it needed to be a tad stiffer and I didn’t even add the full amount of butter. I used two softened sticks vs. the two and a half the recipe calls. I feel like it was the perfect consistency before I added the 2 tbsp of cream so next time I would add just 1 tbsp or none at all. I tried to add a little more powdered sugar to stiffen it up a bit but then it started to taste too sweet. It was still good but wanted to see if u had any other tips for thickening up a soft frosting.

i adore making this vanilla buttercream filling. i ate a cupcake with a similair frosting and fell in love with the texture and taste. this recipe is even better than the first one i tried! i always get compliments, and i have added cocoa to it to make a vanilla chocolate buttercream. THANKS FOR THE RECIPE!!!

I came across your site in search of ‘how to make cupcakes like on tv’. I started with the vanilla bean butter cream on top of a dare I say devils food cake mix, since well cake doesn’t really matter to me, it is just a holder for the frosting. This butter cream is absolutely fantastic and compares with bakery quality frosting, or better. My dedicated other half Scott has become a creme brulee fiend so I am well stocked on vanilla beans, and the use of the bean makes for a superior flavor. I am preparing for my next attack on your peanut butter butter cream frosting, however since I see no need for cake , it will be piped on top of a most chewy chocolate chip cookie cup. I may just as well make the chocolate butter cream at the same time. Both piped generously on top of chewy chocolate chip cookies! Thanks for sharing your knowledge and recipes!

I loved this! Not too sweet and not greasy either. Had a wonderful flavor and I loved that with lots of whipping, the icing was white and fluffy. For religious reasons I don’t use alcohol so i subbed vanilla powder for the extract but the beans still shone thru. Thanks!

Most American buttercream recipes do not produce velvety smooth frosting – they are sweetened with powdered sugar and tend to be thicker more sweet in flavor. I think you might be looking for a Swiss meringue buttercream.

I just finished making this for my son’s birthday cake and YUM. I had a plan in my head and then had a last minute change of heart on the type of frosting I was going to make. I did a quick search for vanilla bean buttercream and this was the first recipe that came up. I read through it and loved the idea of the heavy cream. Followed the recipe exactly and the consistency is perfect. Will definitely use this again. So so so good.

Hi Michelle, I’ve used your vanilla buttercream recipe several times and absolutely love it! I’m making some birthday cupcakes next week and would love to make a raspberry buttercream. Do you have a recipe for raspberry buttercream or could I just use your vanilla buttercream recipe and add some raspberry preserves/jam? Thanks for your help, Jenn…Go Steelers!

Hi Jenn, I don’t have a raspberry buttercream recipe, but you could definitely stir in some raspberry preserves; I have done that. I would err on the lower side when you start, as it will thin out the frosting.

Hi Kris, Yes, you should be able to pipe with this frosting without a problem. There is a vanilla substitute at the bottom of this page: https://www.browneyedbaker.com/substitutions/… 1 vanilla bean is equivalent to 2.5 teaspoons vanilla extract.

The butter should be at room temperature (usually “softened” means it has had to sit out at room temperature). If you want a less-sweet icing, you should use less sugar, but it might result in a softer frosting.

exactly, see my icing is runny and texture is horrible if there is less sugar but most of the time it becomes more sweet. is there any solution to this? and the thing is i dont have a hand mixer… so i make my icing manually.. is that why there is this difference?

Can I use one dram of watermelon oil instead of the vanilla bean to make a watermelon flavored buttercream? And should I omit the vanilla extract so its not fighting with the flavor of the watermelon oil? I also love your strawberry meringue buttercream. So yummy! Can I just replace the strawberries with a dram of watermelon oil for a watermelon meringue buttercream? Thank you in advance for your help!

Hi Liz, For this frosting, yes, I think you could substitute watermelon oil for the vanilla bean. However, since the strawberry meringue buttercream uses chopped strawberries as part of the structure, I would recommend adding watermelon oil to a basic vanilla meringue buttercream instead.

This is seriously the best Vanilla Buttercream frosting I have EVER made!!! Thank you so much for sharing this. I’ve made this twice, the first time I bought the vanilla bean from my local big corporate grocery store chain…one bean was $12.99!!! YIKES. So this week, I wanted to make the frosting again, and decided to check out the small local Mexican supermercado in my neighborhood…well, what a deal….one vanilla bean was only $2.29 there…I bought 2 and made a double batch for less than half the price! Thank you again…all of your recipes are just wonderful!